why make this recipe
Chocolate Zucchini Cake is a fantastic way to enjoy a delicious dessert while sneaking in some veggies! It’s moist, flavorful, and rich in chocolate, making it a treat for everyone, even those who are not fans of zucchini. This cake is perfect for birthdays, gatherings, or simply to satisfy a sweet craving. Plus, it’s an excellent way to use up extra zucchini from the garden.
how to make Chocolate Zucchini Cake
Ingredients
- 2 1/2 cups shredded zucchini
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 3/4 cup Dutch process cocoa
- 2/3 cup chocolate chips
- 10 ounces semi-sweet chocolate chips
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, heavy cream, and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the shredded zucchini and chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve Chocolate Zucchini Cake
Once your cake has cooled, you can serve it plain or dust it with powdered sugar for a touch of sweetness. For an extra treat, top it with whipped cream or a scoop of vanilla ice cream. This will make it even more enjoyable!
how to store Chocolate Zucchini Cake
To store Chocolate Zucchini Cake, make sure it is completely cool, then place it in an airtight container. It can be kept at room temperature for a few days or in the refrigerator for about a week. If you want to store it for longer, consider freezing slices wrapped tightly in plastic wrap and then in foil.
tips to make Chocolate Zucchini Cake
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent the cake from becoming too wet.
- Use high-quality cocoa powder for a richer chocolate flavor.
- For added texture, you can mix in nuts like walnuts or pecans.
- Let the cake cool completely before frosting for the best results.
variation
You can customize this recipe by adding spices such as cinnamon or nutmeg for extra warmth. Another variation is to include different types of chocolate chips like white chocolate or milk chocolate. You can also replace some of the vegetable oil with applesauce for a healthier twist.
FAQs
1. Can I use frozen zucchini for this cake?
Yes, you can use frozen zucchini. Just make sure to thaw and drain it well before adding it to the batter.
2. Is this cake gluten-free?
No, this cake contains all-purpose flour. However, you can substitute it with a gluten-free flour blend if needed.
3. How can I make the cake less sweet?
You can reduce the amount of sugar in the recipe by about 1/4 cup, depending on your taste preference.